Gluten Free Vegan Sugar Cookies.

These gluten free vegan sugar cookies are light and delicious and easy to make for the holidays! Creamy frosting and sprinkles are the perfect finishing touch.

When the holiday season rolls around, we start to think about baking. Sugar cookies are one of the classic recipes that many families enjoy baking and eating together.

There are some challenges when you have food allergies to contend with, but thankfully, baking sugar cookies isn’t one of them! These gluten free vegan sugar cookies taste exactly like regular cookies and are very easy to make.

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Using a few good substitutes results in absolutely delicious vegan sugar cookies that hold their shape very well and have a delicious buttery flavor.

The gluten free and dairy free dough needs to be chilled for at least two hours. If you are really in a rush, you can just put the dough in the freezer for one hour.

Place the chilled dough on your rolling surface. If you haven’t rolled gluten free dough before, it can be a bit sticky, so you want to make sure you have enough flour on the rolling pin and on the rolling surface.

Roll the dough out until it’s about 1/4 inch thick. Then you’re ready to cut out your cookies!

My older son really likes to frost the cookies and put sprinkles on them, so I made a simple frosting and topped these with colored sugar and chocolate no-no’s (which are an allergy friendly version of m&m’s.

For the frosting:

Instructions

To make the sugar cookies:

Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix.

Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff).

Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.

Roll the dough to about 1/4 of an inch thickness. If the dough is too crumbly, add a little water. If the dough is sticking to the rolling pin, add more flour to the pin and the dough.

Cut out your cookies, and place them on the cookie sheet.

Bake at 350 degrees for about 9-11 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. Cool on wire racks.

To make the frosting:

Place the vegan buttery spread in a mixing bowl and mix on medium speed.

Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the non-dairy milk.

Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more non-dairy milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency.

Frost the cooled sugar cookies and top with sprinkles and candy if desired.

Recipe Notes

Please double check that the sprinkles or colored sugar you use are safe for whatever dietary needs or allergies you have.

Nutrition Facts

Gluten Free Vegan Sugar Cookies

Amount Per Serving

Calories 153Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 1g5%

Sodium 80mg3%

Potassium 3mg0%

Total Carbohydrates 23g8%

Dietary Fiber 1g4%

Sugars 15g

Protein 1g2%

Vitamin A7.2%

Vitamin C0.2%

Calcium0.9%

Iron2.4%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy! I also really like these cookies plain. They are delicious with a cup of tea. You can use this recipe for any holiday. We love to make heart-shaped sugar cookies for Valentine’s Day.

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Comments

Hey there, I noticed you don’t specify granulated sugar from beets. It’s been brought to my attention recently that cane sugar is not vegan due to animal by-products being used in the refining process but beet sugar is fine. Hope this helps anyone else who wasn’t aware of the distinction!

My 12-year-old with brave. She used coconut oil. Her batter was too dry. She added water. After 12 minutes of baking, the cookies were still gummy. Do you have suggestions on how to fix the dough? I’d rather not throw it away.

These are yummy! And I was pleasantly surprised at how well they held together without xanthan gum. I used butter (because I need to avoid egg but not butter), and my own flour blend of brown rice flour, tapioca, and arrowroot. And I preferred to use a pastry cloth & rolling pin cover for rolling out the dough. Thank you, great recipe!

The BEST gluten free cookies!! They roll out and cook perfectly. My allergic grandson has yearned for beautiful tasty sugar cookies and here they are. The whole family, even those with no gluten problem, loved them. I have tried various recipes where the cookies spread and lose their shape and where they have an odd under-taste. This recipe is simple and works perfectly. My grandchildren have gobbled down batch one, and I am working on batch two.

Is there any other alternative to the vegan butter, my son is allergic to so many things, I cannot find one that he can have. I usually use palm shortening when baking, would this work do you think? If so, what would the ratio be?

Thanks for the awesome recipe! Tried a different GF sugar cookie recipe and it was an epic fail… This one is fantastic! My three old daughter loved making the dough, cutting out the cookie shapes, decorating them, and most of all EATING them! Thanks. This one’s a keeper. :)

[…] or lots of sprinkles were my favorite at Valentine’s Day. Last year I shared a recipe for glazed and sprinkled heart shaped cookies, and they were a big hit! So many of you tried them and liked them, so I decided another […]

[…] or lots of sprinkles were my favorite at Valentine’s Day. Last year I shared a recipe for glazed and sprinkled heart shaped cookies, and they were a big hit! So many of you tried them and liked them, so I decided another […]

[…] INGREDIENTS For the cookies: 1 cup vegan buttery spread 1 cup granulated sugar ¼ cup unsweetened apple sauce 3 cups gluten free flour blend ¼ teaspoon of salt ½ teaspoon of vanilla For the frosting: ¼ cup vegan buttery spread 2 cups confectioner’s sugar 1 Tablespoon almond milk the juice of 10 raspberries, strained ________________________________________________________________________ METHOD 1) To make the cookies: Cream the buttery spread and the sugar. Add the applesauce and vanilla and continue to mix. 2) Add the gluten free flour blend and salt and mix until combined. If the dough seems too wet, add a bit more gluten free flour. (I find that with gf flour blends, some of them soak up the wet ingredients more than others. If your dough seems too wet for sugar cookies, add some more flour. The dough should be quite stiff). 3) Divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours. 4) Preheat oven to 350F (180C). Line a cookie sheet with parchment paper. 5) Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well. 6) Roll the dough to about ¼ of an inch thickness. Cut out your hearts, and place them on the cookie sheet. Bake at 350F(180C) for about 10-12 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. The hearts I used were about three inches across. Cool on wire racks. 7) For the frosting: Press the raspberries against a fine mesh sieve over a large bowl. Discard the seeds. 8) Add the vegan buttery spread and mix on medium speed. 9) Add the confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the almond milk. 10) Add the remaining confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more almond milk. Making frosting isn’t an exact science, and it will turn out just fine! Just make sure it is a nice, spreadable consistency. 11) Frost the cooled sugar cookies and top with sprinkles if desired. Oringal source http://theprettybee.com/ […]